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For those who love the enticing combo of sweet 'n salty you have to try this dish. First I made a butter / marsala wine sauce with finely chopped Pancetta and golden raisins. While this is simmering, the scallops are grilled separately. When they are done, plate the dish with raw baby spinach, add scallops around the perimeter of the plate and pour a bit of the Pancetta / raisin hot sauce over the baby spinach which will ever so slightly wilt the greens. Serve with your favorite bottle of white wine or champagne.

Grilled Scallops with Pancetta and Golden Raisons over baby Spinach
Serves 2

Ingredients

• 2 tablespoons of olive oil
• 1/2 cup of Pancetta, finely chopped
• 1/8 cup of golden raisins, finely chopped
• 1 tablespoon of marsala cooking wine
• 1 tablespoon of vinegar
• 2 Tablespoons of butter
• 1/2 cup of white wine
• 8-10 large scallops
• 1-2 tablespoons olive oil
• salt and pepper
  
• 2 cups of baby spinach

Directions

1. Preheat grill
2. Add olive oil to skillet and cook over medium high heat
3. Add pancetta and cook until bacon is done, cooking about 3-4 minutes
4. Add raisins, vinegar and marsala cooking wine, mix together and simmer over low heat
5. While simmering, brush scallops with olive oil, add salt and pepper
6. Place scallops on a grilling sheet or directly on the grill. Cook 3-4 minutes on each side

Plating the Dish

1. Place 1 cup of baby spinach on each plate.
2. Place Scallops on the perimeter of the plate
3. Pour the hot pancetta/raisin sauce over the baby spinach
4. Serve immediately

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I've been meaning to try this recipe by Rocco Dispirito for some time and this past week I finally did it-- with a few alterations.  An easy recipe that takes only 1/2 hour to prepare this dish can be made for a quick romantic meal for two--or a "quickie" as I like to say. All you need is a god bottle of white wine and you are good to go. 

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A delightful salad, sweet red beets are pair perfectly with crumbled creamy goat cheese and your favorite choice of nuts (I used pistachio but you can choose from pistachio, walnuts or pecans). The final touch is a light drizzle of olive oil and balsamic vinegar and a dash of sea salt. I went for the deconstructed look and scatter the ingredients on a serving dish.

Roasted Beet Salad with Goat Cheese & Chopped Pistachios

Serves Two

Ingredients:

• 1 bunch beets (5-6 medium size), trimmed
• goat cheese, crumbled
• 1/8 cup chopped pistachio, walnuts or pecans
• Sea salt & fresh cracked epeep to taste
• (option) fresh chopped chives
• Drizzle about:
• 1 tablespoons olive oil
• 1 tablespoon fresh lemon juice or 1 tablespoon balsamic vinegar

Directions:

• Preheat oven to 425°F.
• Wrap beets in foil and roast in middle of oven until tender, 1 hour or until you can easily pierce a knife into a beet. Unwrap beets and let cool.
• Place nuts in a small skillet over low heat and toast for 3-4 minutes to release flavor.
• Using a paring knife, peel skins from beets and cut into quarters, place on a serving dish. Top with chopped nuts
• Add small pieces of crumbled goat cheese
• Drizzle olive oil and vinegar (or fresh lemon) over the beets.
• Add salt & Pepper to taste
• (option) add fresh chopped chives

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• 3 oz Partida Anejo Tequila
• 1/4 oz Agave Nectar
• Dash Angostura Bitters
• Orange Peel

In a Old- Fashioned glass Muddle the Orange peel, Bitters & Agave nectar. Muddle just to release the Orange oils. Add ice and Partida Anejo. Stir to mix all ingredients & garnish with Brandied cherries on a pick.

• 1 1/2 oz Partida Reposado
• 3 chunks of pineapple
• 2 ginger wheels
• 1/4 oz Fresh squeezed lime juice
• 1/4 oz agave nectar
• 1/4 oz ginger ale

In a mixing glass muddle the first four ingredients. Add ice & Partida Reposado. Shake and strain over fresh ice into a highball glass. Top off with Ginger Ale. Garnish with a couple pieces of crystallized ginger.



Partida Margarita with 100% Organic Agave Nectar Ingredients:

• 1 1/2 oz Partida Blanco Tequila
• 1 oz Fresh squeezed lime juice
• 3/4 oz Agave Nectar
• 3/4 oz Water

Shake all ingredients with ice in a shaker. Strain over fresh ice into a Margarita glass or Old-Fashioned glass. Taste for Balance.


Ruby Partida Ingredients:

• 1 1/2 oz Partida Reposado Tequila
• 1 1/2 oz Fresh Ruby Red Grapefruit juice
• 1/2 oz Cointreau
• 1/2 oz Fresh squeezed lemon juice
• 1/2 oz French Cassis.

Shake the first 4 ingredients in a shaker with ice. Strain into a chilled cocktail glass. Dribble the ½ oz French Cassis down the inside of the glass so it will settle at the bottom.


Scramble Ingredients

• 1 1/2 oz Partida Blanco
• 1/2 oz Fresh squeezed lime juice
• 1/2 oz Fresh squeezed lemon juice
• 1/2 oz Agave Nectar
• 1/4 oz Crème de Mure (French Blackberry liqueur)

Shake all ingredients except for Crème de Mure with ice. Strain over Crushed ice into a Old-Fashioned glass. Drizzle ¼ oz Crème de Mure over the top and it will slowly bleed into the cocktail. Garnish with a Lemon Spiral twist and 3 Blackberries.

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Cinco de Mayo is right around the corner and if you plan things right, you will be enjoying all things Mexican on this special day. From sombreros to margaritas to Mezcal and everything in between, the fifth of May is a day when Americans like to explore the cuisine and culture from our neighbor to the South.

With history dating back to the days of the Aztecs (when Tequila was called "pulque") the most recognized spirit of Mexico is Tequila, and so we would like to share five major points everyone should know about Tequila compliments of Partida Tequila:

What exactly is Tequila?

The word "Tequila" has a number of meanings. It is the name of a town in the state of Jalisco in central Mexico. Tequila is also the name of the region where the spirit is made. And of course, Tequila is an alcoholic beverage made from the blue agave plant, and is also considered the "national drink of Mexico."

What is Tequila made from?

Tequila is made from the agave plant. Agave is part of the lily family, and can grow up to 15 feet tall. Because of its prickly texture, many people assume that an agave plant is a cactus, but that's not the case at all. And most importantly, the blue agave plant is the source of premium Tequila.

What is the difference between Tequila and Mezcal?

Tequila is a type of Mezcal made in the Tequila region of Mexico with strict production designations specific to the region.

What's the story with the worm?

Some Tequila and Mezcal producers began inserting a worm into the bottle as a marketing gimmick. However, quality Tequilas have always been worm-free!

What are the different types of Tequila?

There are multiple types of Tequila with different aging which generally takes place in wood barrels. These are typically referred to as "marques." Different brands usually have the following:

• Blanco (sometimes called Plata or Silver) which means un-aged
• Reposado which is aged between 2 and 11 months
• Añejo, which is aged for at least one year.
• Extra Añejo Tequila, Some, but not all brands have "extra anejo" which is aged at least three years. 

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